Beef Pares (Tender Filipino Braised Beef)

Name: Beef Pares (Filipino Braised Beef)
Prep time: 5 min
Cook time: 30 min
Total time: 55 min
Ingredients: 2½ lb Beef (usually a cut like chuck, brisket, or short ribs) (cubed); 1 large onion, chopped; 1 head garlic, minced; 2 thumb-sized ginger, sliced; 5 cups beef stock you used to soften meat; 4 pcs star anise; 1 pc cinnamon stick or 1/2 tsp poweder; 1 pc beef bouillon or 1 tsp beef powder; 2 pcs bay leaves; 2 tablespoon oyster sauce; ½ cup soy sauce; ½ cup brown sugar; 1 tsp pepper; 1 tsp sesame oil; 2 tbsp oil for sauteing; 1 tablespoon cornstarch (with 2 tablespoon of water); 8 cups water (add more as needed. It should be enough to cover the meat as it soften/ simmer. )

I grew up in the province, and Pares wasn't something my mom ever made at home. I didn't have it until a trip to Manila, when someone brought me to a spot in Retiro that's become a legend for exactly this: beef, garlic rice, and broth, the kind of place people stop at after a night out or when a midnight craving hits.

That taste stuck with me long after the trip was over, enough that I had to figure out how to make it myself.

Beef Pares on a bowl topped with green onions

Jump to:

Why You'll Love It
What is Beef Pares?
Ingredients
Substitutions and Additions
How to Make Beef Pares
Rose's Top Tips
Variations
What To Serve With This
Storage and Freezing Instruction
Time-Saving Tips
Troubleshooting & FAQs
More Filipino Beef Favorites
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Beef Pares (Filipino Braised Beef)

Why You'll Love It

Complete meal in one: Beef, rice, and soup all come together. No need to cook multiple side dishes.
Fall-apart tender beef: Braised low and slow, or pressure-cooked fast, until it melts in your mouth.
Sweet-savory balance: The sauce hits that Filipino sweet-salty balance without leaning too far either way.
Street food classic: The Manila roadside eatery combination, made at home.
Freezer-friendly: Make a big batch, freeze portions, pull out whenever you want.
Pressure cooker option: 30-40 minutes in an Instant Pot vs. 2 hours on the stove.
Budget-friendly: Uses affordable beef cuts (brisket, chuck, short ribs) that become incredibly tender.

What is Beef Pares?

Beef pares is braised beef in a rich, slightly sweet, soy-based sauce scented with star anise. The name comes from the Spanish word for "pair," since it's never served alone, garlic fried rice and a bowl of the broth come with it, making it a complete three-part meal rather than just a beef dish.

Ingredients

A stainless steel bowl filled with beef stew meat. The meat is a reddish color and has a thick, chunky texture.

Beef (chuck, brisket, or short ribs): Marbled cuts hold up best through a long braise. Flank has more tendon, which breaks down into that classic sticky-tender texture some pares versions are known for.
Onion: Adds sweetness and depth.
Garlic: The aromatic base.
Ginger: Adds warmth and a bit of peppery bite.
Star anise: The signature sweet, licorice-like aroma.
Cinnamon stick: Adds mild warmth.
Beef bouillon or powder: Deepens the beefy flavor of the broth.
Bay leaf: Adds an earthy note.
Soy sauce: The savory base. Oyster sauce: Adds depth and a touch of sweetness.
Brown sugar: Balances the salt with sweetness.
Pepper: Rounds out the seasoning.
Beef stock: The base of the broth.
Sesame oil: A nutty finishing touch.
Oil for sautéing: For cooking the aromatics.
Cornstarch: For the slurry that thickens the sauce

See recipe card for quantities.

Substitutions and Additions

Sweetness: Adjust the sweetness by using honey or white sugar instead of brown sugar.
Spice: Want a spicy kick? Add a dash of chili flakes or fresh chili.
No star anise? Use a pinch of Chinese five spice instead, or skip it and lean on the garlic, onion, and soy for flavor.

How to Make Beef Pares

A stainless steel bowl filled with cooked beef stew meat. The meat is a reddish-brown color and has a thick, chunky texture.

Pre-soften the Beef (Optional): If using an Instant Pot, add the meat and enough water to cover. Cook on high pressure for 30-40 minutes until the beef is tender. Set aside the broth and beef. Skip this step if you prefer to cook on the stovetop.

A pot on a stovetop with oil, garlic, onion, and ginger sizzling. The garlic, onion, and ginger are turning a golden brown color and releasing a fragrant aroma.

Sauté the Aromatics: Heat oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant and softened.

A pot on a stovetop with aromatic vegetables and spices sizzling in oil. The vegetables and spices are turning a golden brown color and releasing a fragrant aroma.

Add Beef and Spices: Toss in the pre-softened beef (or raw) if cooking on the stovetop) and season with soy sauce, oyster sauce, star anise, cinnamon stick, bay leaf, and bouillon. Stir well to coat the beef with the spices.

A pot on a stovetop with beef pares simmering in a rich, brown sauce.

Simmer: Pour in stock (you used to pressure cook the meat) and bring the mixture to a simmer. If cooking raw, add water (enough to cover the meast and simmer for 1-2 hours until the meat is tender. If pre-softened, simmer for about 20 minutes to allow the flavors to meld.

Make Cornstarch Slurry for Thickening: In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry. Stir it into the mixture and continue to simmer until the sauce thickens.
Adjust the Flavor: Stir in brown sugar and season with pepper to taste. Adjust saltiness by adding more soy sauce or sugar to balance the sweetness.
Finish with Sesame Oil: Stir in sesame oil for a nutty finish, then remove the star anise, cinnamon stick, and bay leaf.
Serve: Serve over hot rice and garnish with chopped green onions for a delicious, aromatic meal.

Rose's Top Tips

Blanch the beef first - Don't skip the 10-15 minute soak and rinse. This removes blood and impurities, giving you a crystal-clear broth instead of a murky, scummy one.
Sear the beef (optional upgrade) - After blanching, pat the beef dry and sear it in a hot pan until browned on all sides before boiling. This adds deeper flavor and better color to the final dish.
Simmer gently, don't boil - Once the beef is simmering, keep it at a gentle bubble. A rolling boil agitates the fat and protein, creating a cloudy, greasy broth. Low and slow wins.
Use day-old rice for sinangag - Fresh hot rice gets mushy when fried. Cold, day-old rice has dried out slightly, so the grains stay separate and get crispy.
Cool the broth to remove fat - Let the broth cool slightly and skim off the solidified fat from the surface. This makes both the soup and sauce less greasy. Refrigerate for 15-20 minutes if you want the fat to solidify completely for easier removal.
Pressure cooker shortcut - Cook the beef in an Instant Pot or pressure cooker for 30-40 minutes on high pressure instead of 2 hours on the stovetop. Let it natural release for 10-15 minutes. Cuts cooking time by 75%.
Make ahead and freeze - Beef pares freezes beautifully. Make a big batch, portion it out, and freeze for up to 3 months. Thaw in the fridge overnight and reheat. The flavors actually get better after a day or two.

Pares is worth the braise, but it is not a Tuesday. When I want beef over rice with an egg on top and only have half an hour, I make enoki beef rolls instead. Thinly sliced beef, a quick dashi broth, and the same garlic rice underneath.

Variations

Spicy: Add chili flakes or fresh chili for a fiery twist, perfect for those who enjoy a spicy kick.
Mami: Serve your pares with noodles in a flavorful broth for a comforting noodle soup variation.
Sweet and Savory: Increase the brown sugar for a sweeter profile, balancing out the soy sauce’s saltiness even more.
Tapa Style: Slice the beef thinner and cook it in the same sauce, serving it tapa-style with fried rice and egg.
Garlic-Loaded: Sauté extra garlic and mix it into the dish for an even more aromatic and savory flavor.
Vegetarian Pares: Swap for tofu or mushrooms, using the same savory-sweet sauce for a plant-based option.
Crispy Pares: Fry the braised chunks after simmering to create crispy bites with a tender inside.

What To Serve With This

Beef Pares is traditionally served with garlic fried rice (sinangag) and a side of the clear broth for dipping. You can also pair it with the following:

Steamed Rice: Plain steamed rice is a simple and classic accompaniment that complements the savory-sweet flavors of Pares.
Fried Egg: A sunny-side-up or over-easy fried egg is a common addition, and the runny yolk can add a luscious richness to the dish.
Pickled Vegetables: Sliced pickled vegetables, often called "atchara" in Filipino cuisine, provide a tangy and crunchy contrast to the rich beef.
Chili Sauce: A bit of spicy chili sauce or vinegar-based dipping sauce can add a zesty kick to the meal.
Sliced Scallions: Garnish with freshly sliced scallions or green onions for a burst of freshness and color.
Fried Garlic: Top with crispy fried garlic for an extra layer of flavor and texture.
Noodles: Boil noodles according to instruction and top it with beef pares. I used a store bought Trader Joes Squiggly noodles here.

Feel free to mix and match these accompaniments to suit your preferences.

Storage and Freezing Instruction

Storing is simple, making it perfect for meal prep or easy leftovers. Just let it cool, then transfer to an airtight container.

For freezing, divide into portions and place in freezer-safe bags or containers. This can be frozen for up to three months. To reheat, thaw in the fridge overnight and warm on the stovetop.

Time-Saving Tips

Using an Instant Pot or pressure cooker to cook the beef is a great time-saving technique. Lock the Instant Pot lid and pressure cook the meat for 20-30 minutes, adjusting for chunk size. After cooking, allow natural pressure release for 10-15 minutes and do a quick release if necessary.

A pot with a layer of solidified fat on top of a liquid.

As the beef cools, fat will solidify on the surface, simplifying fat removal. Skim off the fat with a spoon, or refrigerate it briefly to solidify the fat more for easier removal. Removing the solidified fat ensures that your Pares is flavorful without excess grease.

A wooden ladle skimming solidified fat from a liquid. The fat is easily removed from the surface, leaving a clear liquid below.

Troubleshooting & FAQs

Why is my broth cloudy instead of clear?

Cloudy broth usually means the beef wasn’t blanched or rinsed first, or the pot was boiled too hard which stirs fat and impurities into the liquid. Keep it at a gentle simmer and skim the foam early, and if it’s already cloudy you can strain it through a fine mesh strainer or cheesecloth to clean it up.

Why is my beef tough and chewy?

It just needs more time or a better cut. Use brisket, chuck, or shank and keep it at a low simmer until it’s fork-tender, adding a splash of water if the pot gets dry.

Can I make this without a pressure cooker?

Yes, stovetop works great, it just takes longer. Simmer covered for about 1½ to 2 hours (or until tender), then proceed with the sauce.

What if I don’t have star anise?

Star anise is the signature aroma, but you can still make a tasty pares without it. Use a small pinch of Chinese five spice (start with ¼ teaspoon and adjust) or simply skip it and lean on garlic, onion, and soy for flavor.

Can I make this ahead?

Yes, and it honestly tastes better the next day because the sauce soaks into the beef. Make the beef and sauce 1 to 2 days ahead, refrigerate, then reheat gently and cook the garlic rice fresh when serving.

How do I know when the beef is done?

Poke the beef with a fork, it should shred or pull apart easily with almost no resistance. If it still feels tight or chewy, keep cooking and check again in 15 to 20 minutes.

Why is my sauce too thin or watery?

Either there’s too much broth, or it hasn’t reduced enough. Simmer uncovered until it thickens, and if you want it faster stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) while gently bubbling.